Best 3 Thanksgiving Leftovers Enchilada Pie Recipes
Thanksgiving leftovers are a culinary treasure trove, offering endless possibilities for creative and delicious meals. One standout dish that transforms these leftovers into a mouthwatering feast is Thanksgiving Leftovers Enchilada Pie. This savory pie combines the classic flavors of enchiladas with the comforting warmth of Thanksgiving fare. Layers of tender turkey, flavorful stuffing, creamy mashed potatoes, and tangy cranberry sauce are enveloped in a blanket of melted cheese and nestled between layers of crispy tortillas. The result is a symphony of flavors and textures that will delight your taste buds.
In this comprehensive article, we present a collection of Thanksgiving Leftovers Enchilada Pie recipes that cater to diverse dietary preferences and culinary skills. Whether you're a seasoned cook or a novice in the kitchen, our recipes provide step-by-step instructions and helpful tips to ensure your pie turns out perfect. Choose from a classic recipe that stays true to the traditional enchilada flavors or explore variations that incorporate unique ingredients and cooking methods. With its ease of preparation and versatility, this dish is perfect for busy weeknights, potlucks, or a cozy family dinner. So gather your Thanksgiving leftovers, preheat your oven, and embark on a culinary journey that will turn your holiday feast into a delightful enchilada pie extravaganza.
THANKSGIVING LEFTOVERS ENCHILADA PIE
This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it's surprisingly delicious. It's easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)
Provided by Margaux Laskey
Categories dinner, easy, lunch, burritos and nachos, casseroles, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
- Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.
- Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
- Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It's O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
- Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 800 milligrams, Sugar 6 grams, TransFat 1 gram
LEFTOVER TURKEY ENCHILADA POT PIE
After Thanksgiving or Christmas, when the sides and desserts are long gone, but you're still left with a mountain of turkey meat, what do you do? Zazz it up into something completely different! This recipe is easy and quick, but full of flavor. If you can't eat 2 pies quickly enough, you can freeze 1/2 of the filling for another night. Even easier! Serve with a dollop of sour cream or fat-free Greek yogurt.
Provided by Margar
Categories Holidays and Events Recipes Thanksgiving Leftovers
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.
- Heat oil in a medium saucepan over medium heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add turkey, corn, beans, diced tomatoes, enchilada sauce, 1 cup Cheddar cheese, chili powder, cumin, and salt; cook and stir until well blended and warm, 2 to 3 minutes.
- Place a pie crust in the bottom of each prepared pie pan. Sprinkle 1/2 cup of remaining Cheddar cheese into each. Gently add filling and spread evenly. Top each with a remaining pie crust, and fold and pinch around the edges to seal. Cut a few slits into the top crusts to release steam when baking.
- Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 32.6 g, Cholesterol 35.1 mg, Fat 22.2 g, Fiber 4.5 g, Protein 17.1 g, SaturatedFat 7.2 g, Sodium 642.5 mg, Sugar 1.3 g
THANKSGIVING LEFTOVER "ENCHILADAS" RECIPE BY TASTY
Here's what you need: turkey, tortilla, mashed potato, stuffing, squash, green bean, corn, cranberry sauce, gravy, shredded monterey jack cheese, fresh parsley
Provided by Julie Klink
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- Place one tortilla on a work surface. Place a small amount of each of your thanksgiving leftovers on the tortilla.
- Fold the ends in, rotate the tortilla and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a baking dish. Repeat with remaining tortillas.
- Once your baking dish is filled with "enchiladas" pour the gravy over the top. Sprinkle the monterey jack over the "enchiladas."
- Bake for 30 minutes until golden and bubbling.
- Sprinkle parsley over the "enchiladas." Serve immediately.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, Sugar 9 grams
Tips:
- Use a variety of fillings. The beauty of this dish is that you can use any leftover fillings you like. Some popular options include turkey, chicken, ham, beef, vegetables, and cheese.
- Don't be afraid to experiment with different spices and seasonings. This dish is a great opportunity to use up any leftover herbs and spices you have on hand.
- Make sure the enchilada sauce is flavorful. The sauce is what really brings this dish together, so make sure it's packed with flavor. You can use a store-bought sauce or make your own.
- Don't overcook the enchiladas. The enchiladas should be cooked just until the cheese is melted and bubbly. Overcooking them will make them dry and tough.
- Serve the enchiladas with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and cilantro.
Conclusion:
Thanksgiving Leftovers Enchilada Pie is a delicious and easy way to use up your leftover Thanksgiving turkey or chicken. It's a great dish for a weeknight meal or a potluck. With its simple ingredients and endless variations, this dish is sure to become a family favorite.
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